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8.03.2010

southern black-eyed pea soup

I made soup tonight! Black-eyed peas, southern greens and okra. Great flavors! Pressure cooking black-eyed peas are ready in 10 minutes (no soaking required). I added the onions, peppers, celery (the trinity) and garlic to the pressure cooker to cook everything in a single bang. After the pressure cooker was done I stirred in some greens - the residual heat wilted the greens just enough.

The okra needs to be used as soon as you slice it to avoid sliminess. I tossed them with some cornmeal - reminiscent of cornbread - and fried them in a little oil.

Although the kids didn't care for the soup, they did keep saying, "Pass the okra!" David and I liked all of it.

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aquafaba tid bits

If you are using homemade aquafaba make sure it is nice and thick and viscous. If you are using canned aquafaba, reduce it by 1/3 before using to get the right consistency. Strain the aquafaba before using; warm aquafaba strains better because it is thinner. Aquafaba thickens as it cools.